Pork meatballs in almond satay sauce
|500g pork mince|
|4 finely sliced spring onions|
|5g fresh coriander, chopped|
|1 finely chopped red chilli|
|2 cloves garlic, crushed|
|1 tbsp fish sauce|
|himalayan salt and black pepper|
|2 tsp lard for frying|
|1 tsp coconut oil|
|2 garlic cloves, crushed|
|1/2 red onion, chopped|
|1 X 400g tin coconut milk|
|3 tbsp almond nut butter|
|2 tbsp red pepper pesto|
|1 tsp dried crushed chilli flakes|
|zest and juice of 1 lime|
|garnish with coriander leaves|
- For the meatballs: Combine the mince, spring onions, coriander leaves, fresh chilli, 2 garlic cloves, 1 tbsp fish sauce and salt and pepper together and roll mixture into 15g balls.
- Melt lard and fry meatballs until golden brown, then remove from pan and set aside.
- For the sauce: Place the coconut oil, 2 garlic cloves, 1/2 red onion, coconut milk, almond nut butter, 2 tbsp red pepper pesto, crushed dried chilli flakes and the zest and juice of 1 lime in the pan; simmer for 5 minutes. Return meatballs to pan, cook another 10 minutes.
- To serve: Serve topped with fresh coriander leaves, with steamed vegetables on the side.